Time 2h Number Of Ingredients 13 Steps:
Make the crust. Preheat oven to 350F. Butter a 9-inch springform pan. Chop cookies in a food processor or crush by hand until finely ground; stir in sugar and butter until well blended. Press crumbs evenly onto the bottom of the springform pan. Bake for 5 minutes, until just set. Allow crust to cool. Reduce oven temperature to 300 °F. Make the chocolate and banana cheesecake layers. Set a metal bowl over a saucepan of simmering water. Add in the 4 ounces of chopped bittersweet chocolate; stir continuously until melted and smooth. Remove bowl from saucepan and cool chocolate until lukewarm but still liquid. Using an electric mixer on low speed, combine cream cheese and sugar, beating until smooth. Mix in the eggs, one at a time, beating until just combined (do not overmix the batter). Remove half the batter to a bowl. Add the mashed banana and banana extract to the remaining half of the batter, mixing briefly just until combined. Scoop this banana batter into a separate bowl and return the reserved unflavored batter to the mixer bowl. Add in the melted chocolate and cocoa powder, again beating just until combined. Bake the cheesecake. Pour the chocolate batter into the prepared crust, followed by the banana batter. Smooth the top gently with a spatula. Bake at 300 °F for 1 hour and 30 minutes, or until the internal temperature reaches 150 °F. The center of the cheesecake will be quite jiggly. Cool the cheesecake in the oven. Once the cheesecake reaches the appropriate temperature, turn off the oven, open the oven door a few inches, and allow the cheesecake to cool in the oven for 30 minutes before removing to the counter. Make the ganache. To make the ganache topping, stir whipping cream and remaining 6 ounces of chocolate in a heavy saucepan over low heat until smooth. Cool sightly before pouring over the center of the cheesecake, spreading to within 1/2 inch of the edge. Refrigerate the cheesecake. Chill overnight for the best texture. Top with additional whipped cream and cookies before serving, if desired.
Yield 10 servings Number Of Ingredients 16 Steps:
Preheat the oven to 350°F (180°C). In a large bowl, mash the bananas with a fork. Add the oil, egg, sugar, and vanilla. Stir until combined. Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix. Pour the banana bread batter into a greased 9-inch (22 cm) springform pan. Bake for 30-40 minutes, or until the top is set. In a large bowl, add the cream cheese, sugar, and vanilla. Whisk until combined. Microwave the milk until hot, about 2 minutes, then add the gelatin powder. Quickly stir until gelatin is completely dissolved, about 5 minutes. Pour the gelatin mixture over the cream cheese and whisk again until smooth. Pour the cheesecake mixture over the baked banana bread crust. Chill for 3 hours, or overnight. Unmold the cheesecake, then slice and serve drizzled with caramel sauce. Enjoy!
Time 50m Yield 12 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Mix bananas and baking soda together in a bowl. Add cake mix; stir to create a thick batter. Spread into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Yield 10 servings Number Of Ingredients 17 Steps:
Preheat the oven to 375°F (190°C). Make the cake: Place the peeled bananas in a medium bowl and use a fork to mash them. Add the eggs, vanilla, and sugar and whisk until the mixture turns pale yellow. Add the flour, baking powder, baking soda, and salt and whisk to combine. Grease a baking sheet well and line with parchment paper. Pour the batter onto the baking sheet and use a spatula to spread evenly. Bake for 12 minutes, or until the bread is golden brown and springs back when gently pressed. Cover a large, clean dish towel with powdered sugar (this will help keep the cake from sticking to the towel). While the cake is still warm, carefully flip the baking sheet onto the towel. Lift up the sheet and remove the parchment paper. Starting from a short end, gently roll up the cake with the towel. Let cool for at least 1 hour. Make the filling: Add the cream cheese to a medium bowl and whip with a fork until light and fluffy. Add the sugar, vanilla, and milk. Mix until the filling is silky and smooth. Add the melted chocolate and fold with a spatula to combine. Unroll the banana bread and spread the filling evenly over it. Roll the banana bread back up without the towel, wrap the outside with the towel or plastic wrap, and chill for 4 hours. Remove the roll from the fridge and sift powdered sugar over the top. Top with whipped cream. Run a vegetable peeler across a chocolate bar to sprinkle chocolate curls over the whipped cream. Slice and serve. Enjoy!
Time 25m Yield 10 servings. Number Of Ingredients 10 Steps:
In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
Time 1h40m Yield 14 servings. Number Of Ingredients 21 Steps:
Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.
Time 55m Yield 12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Cream margarine with sugar and eggs. Mix in banana and vanilla. Mix flour with remaining dry ingredients. Add flour mixture to margarine mixture in 3 parts, alternately with sour milk. Begin and end with flour. Spread in 2 greased 8" cake pans. Bake in oven about 40 minutes. When cool, frost generously with chocolate butter frosting.
Time 1h35m Yield Makes 1 large loaf cake Number Of Ingredients 12 Steps:
Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl. Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean. Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.
Yield 18 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan. Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool in pan and dust with powdered sugar if desired. ENJOY!
Time 1h30m Yield 12 servings. Number Of Ingredients 15 Steps:
Preheat oven to 400°. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325°., Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up sides of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust., Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese mixture with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.
Time 1h20m Yield 20 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine cream cheese, sugar, and banana in a large bowl; beat with an electric mixer on medium speed until well blended. Add eggs one at a time, mixing batter well after each addition. Fill graham cracker crust with batter. Reserve remaining batter in the bowl. Bake cheesecake in the preheated oven until middle is set and top is pale yellow, 30 to 40 minutes. Chill until firm. Pour chocolate cake mix, water, applesauce, and vegetable oil over the remaining batter in the bowl; mix well. Pour into the greased baking pan. Bake in the preheated oven until top springs back when lightly pressed, 30 to 40 minutes. Cool completely before slicing.
Time 1h Yield 16 servings. Number Of Ingredients 13 Steps:
In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add egg and egg whites; beat on low speed just until combined. Gently stir in the banana, chocolate chips and vanilla. Pour half of the batter over crust., Combine cocoa and oil until blended; stir into remaining batter. Drop by tablespoonfuls over batter in pan; gently spread into an even layer. Sprinkle with reserved crumb mixture. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 30-35 minutes or just until center is set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before cutting.
Time 10h25m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper. Mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly. Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool. Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn’t touch top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool. Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust. Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour. Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cake back over onto platter. Refrigerate cheesecake for 8 hours.
Time 2h20m Yield 10 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Coat a 9-inch fluted tube pan (such as Bundt®) with cooking spray. Mix bananas, oil, and eggs in a bowl until fully combined. Add cake mix and blend thoroughly using an electric mixer. Stir in chocolate chips. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cake cool completely, about 1 hour 30 minutes. Sprinkle with confectioners’ sugar.
More about “banana cheesecake and chocolate banana cake recipes”
Time 9h30m Yield 16 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°F. In a small bowl, combine cracker crumbs and sugar, then stir in butter. Set aside 1/4 cup of mixture for toping, and press the rest into the bottom of a 9-inch springform pan. Place pan on a baking sheet and bake in a 350° oven for 7-9 minutes. Cool on a wire rack. In a large mixing bowl, beat cream cheese and sugar until smooth. Add egg and egg whites, and beat on low spped until just combined. Gently stir in banana, chocolate chips, and vanilla. Pour half of the batter over the crust. Combine cocoa and oil, and stir into remaining batter. Drop by spoonfuls into the pan and gently spread into an even layer. Sprinkle reserved crust mixture on top. Place the pan on an 18-inch square of aluminum foil, and wrap the foil around the pan. Place pan into a large baking pan, and add 1 inch of water to the baking pan. Bake at 350°F for 30-35 minutes, until the center is just set. Remove pan from water bath and cool on a wire rack for 10 minutes. Carefully run a knife around the edge to loosen, then cool 1 hour longer. Refrigerate overnight. Remove sides of pan before cutting and serving.
